First things first, let’s talk chef’s knives.
Do you have a chef’s knife that you absolutely love?
I’ve been using the same sturdy stainless steel knives for the past few years, and I am ready for a more professional knife. For weeks I have been doing research on knives, German vs. Japanese; bolster or no bolster; blade heavy, handle heavy, or even. I think I’ve narrowed it down to a few top picks, but let me know if you have a knife that I absolutely must consider!
That being said, whether your kitchen equipment is fancy or you’ve had the same plastic spatula since your very first apartment, this recipe requires only the most basic of kitchen tools.
If you have a knife, a baking sheet, an oven and a blender, you can whip up this easy, cozy, velvety smooth Roasted Cauliflower and Wild Mushroom Soup.
This creamy, savory soup requires only three steps:
- Chop the veggies
- Roast the veggies
- Blend the veggies
So if you feel comfortable chopping, putting a tray in the oven, and pressing a button on a blender, this soup is yours in under an hour.
And if you got hit with snowstorm Jonas and spent the day digging out your car with a garden shovel (I’m looking at you, Richmond), this roasty toasty soup is just what you need to cup in your hands for dinner.
- 1 head cauliflower, broken into florets
- 1/2 pound wild mushrooms, sliced or chopped
- 1/4 cup olive oil
- 3 teaspoons rosemary salt
- heavy cream
- fresh thyme
- Preheat the oven t 425 degrees F.
- Add the cauliflower florets, mushrooms, olive oil and salt to a large bowl. Toss to evenly combine. Spread the mixture in an even layer on a large baking sheet.